Buy all ingredients right below the recipe
Lemon Risotto
- 1 tbsp olive oil
- 1 shallot
- 1 clove garlic
- 350g risotto rice
- 1 lemon
- 1 sprig thyme
- 20ml white wine
- 70ml vegetable broth
- 50g butter
- 50g grated Parmesan
Sea Bass
- 4 sea bass fillets
- 1/2 tsp salt
- a little pepper
- 3 tbsp flour
- 3 tbsp butter
- 6 sage leaves
Lemon Risotto
- 1Heat the oil in a pan and sauté the shallot and garlic.
- 2Add the rice and sauté, stirring constantly, until translucent. Add lemon zest and thyme.
- 3Add wine and lemon juice and reduce completely. Then add the vegetable broth, stirring constantly, so that the rice is always just covered with liquid. Simmer for approx. 25 minutes until the rice is creamy and al dente.
- 4Finally, stir in butter and Parmesan.
Sea Bass
- 1First, season the fish fillets. Place the flour on a plate and heat the butter in a pan.
- 2Dredge the fish fillets in flour in portions, shaking off excess flour. Then place the fillets skin-side up in the pan and fry for approx. 1 minute. Then flip the fillets, add the sage, and finish frying for approx. 2 minutes.
- 3Now just serve and enjoy with the lemon risotto.
